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Fake-on (aka Perfect, Fake Looking, BACON)

I’m a creature of habit. If you know me, then this is no surprise. So if I’m on schedule, I clean my house on Friday. That means that my stove should be sparkly clean come Saturday morning. My problem? I always make bacon on Saturday mornings. And every time, I ask my husband why I cleaned the stove the day before just to cook bacon and spatter grease EVERYWHERE. So I decided to not make the same mistake once again, and I popped that bacon in the oven. End result? Perfect, fake looking bacon. Fake-on. And a clean stovetop.

So here’s how it goes. I used a jelly roll pan and took a long sheet of foil and slightly crumpled it. This is to get ridges so when you lay the bacon on the foil, it doesn’t just sit in a pool of fat. With the ridges, the fat sits in that and the bacon slightly sits on top. Lay your bacon on the foil, making sure the strips are not on top of each other. Place your bacon into a cold oven. Then turn the heat onto 400 degrees and bake away. I used thick cut bacon so mine took about 30 minutes. If you use regular sliced bacon, 15-20 minutes will probably do. When it’s all done, set bacon aside on some paper towels to absorb the grease.

A couple things I liked about cooking my bacon in the oven? Obviously, no grease spatters on the stovetop. If the oven had any, I didn’t notice and the inside of my oven isn’t my biggest concern. Second, by putting it in a cold oven, the strips didn’t curl up! Third, I was able to pick up that foil and pour my precious bacon drippings into a jar I keep in the fridge. AND it was a pretty clean process.